Friday, February 3, 2012

Vegetarian Chili

Serves 4
1 tsp. olive oil
1 medium garlic clove, minced
14 1/2 oz. can diced tomatoes
15 oz. can kidney beans, drained and rinsed
15 1/4 oz. canned yellow corn, drained
15 oz. canned tomato sauce
1 T. chili powder
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 small onion, chopped
1/4 tsp. black pepper
Heat olive oil in large, nonstick pot over medium heat.  Add garlic and onion, cook, stirring frequently, until aromatic, about 2 minutes.  Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes and black pepper.  Stir well.  Increase heat to high and bring chili to a boil.  Cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes.  Spoon into bowls and serve.  I topped mine with fat free sour cream and served with whole grain saltine crackers. 

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